Welcome to Slow Jams Recipe Blog! There’s always some soulfully sweet songs playing in our kitchen and we want you to share in the mouthwatering melodies! Our recipes are meant to be played with, so by all means, substitute different flavors of our jams for whatever suits your mood. Thanks for stopping by and welcome to the Jamily!
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Wednesday, February 18, 2015

Blueberry Lavender Bundt Cake

A bright and beautiful ring of Blueberry Lavender Slow Jams runs through the middle of this moist coffee cake!

Preheat
the oven to 350 degrees. Grease and flour your favorite bundt pan (we use a 10 inch bundt pan).
In a medium bowl, sift the flour, baking powder, baking soda and salt together.
In a separate bowl, mix all the Blueberry Lavender filling ingredients together.
In an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until fluffy and light in color. Add the eggs one at a time, then add the sour cream and vanilla. On low speed, mix in the flour mixture until the dough comes together but do not overbeat.

Pour half of the cake batter into the bundt pan. The batter may be thick, so you may need to gently spread it throughout the pan. Dollop the Blueberry Lavender Filling evenly on top of the mixture, trying to keep filling in the middle of the batter (creating a sort of tube of filling). Pour the rest of the cake batter into the pan, once again spreading the batter so there is no filling popping through the top.

Bake the cake in the center rack of the over, for 50-60 minutes until a toothpick inserted comes out clean.

Let the bundt cake cool on a wire rack for half and hour then take a butter knife and gently scrape around the edges of the cake and pan to loosen the cake from the pan. Turn the pan over and slide the bundt cake out. Let cake cool for 1 more hour.

To make the glaze, mix the powdered sugar and 2 Tbs. of lemon juice together. If the glaze is too thick, add a couple drops of lemon juice until you reach the desired consistency. Pour the glaze over the bundt cake and let the glaze set before serving.

In a separate mixing bowl, stir together ricotta and garlic. Salt and pepper to taste.

Spread pizza dough onto baking pan as uniformly as possible. Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape. We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly.

Spread 1/4 cup of Sweet Pepper Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam. Sprinkle sausage on top of the ricotta. Take remaining 1/4 cup of Sweet Pepper Slow Jams and dollop liberally over the pizza.

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.

Tuesday, January 27, 2015

Jam and pizza - what more could you ask for? Jam on pizza…now that is the stuff dreams are made of! This combination of savory, salty, smoky and sweet makes an incredible pie that is sure to bring smiles to the table.

Preheat the oven to 400 degrees. You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.

In a medium mixing bowl, stir together ricotta and fresh basil. Salt and pepper to taste.

Spread pizza dough onto baking pan as uniformly as possible. Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape. We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly.

Spread 1/4 cup of Blueberry Lavender Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam. Sprinkle bacon evenly on top of the ricotta. Take remaining 1/4 cup of Blueberry Lavender Slow Jams and dollop liberally over the pizza.

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.

Tuesday, October 15, 2013

We use muffin tins to make miniature tarts made with Slow Jams! This recipe comes together in minutes and the reward for your hard work is these delectable little bites.

Recipe…

Crust

1 Package Pre-made Pie Crust

If you are feeling ambitious, you can make your own – here is a good recipe

Filling

3 Cups of your favorite fruit – sliced and chopped so they will fit into the muffin cups.

1 Jar of your favorite Slow Jams

Butter each individual muffin cup and heat the oven to 375 degrees.

Cut the pie crust into 2.5 x2.5 inch squares and keep remaining pieces for topping. Fill each individual cup half of the way with fruit and spoon 2 Tsp. of Slow Jams. When you have filled each cup, spoon any remaining jam and fruit into the cups until you have used everything. Use the leftover pie crust to create shapes and designs on the top of the tarts, or leave them open as shown.

Bake tarts for 12 minutes or until pie crust begins to brown. Remove from the oven and cool before using a large spoon to empty muffin cup tins. The tarts should pop right out but if you have any difficulty removing them from their tray, take a knife and run it around the edges of each tart. Serve with whipped cream or ice cream!

Tuesday, September 17, 2013

Chocolaty
cheesecake with Blueberry Lavender Slow Jams is a forkdropper! The berry sour cream sauce is a perfect complement
to the dense dollops of chocolate in the cheesecake!

Recipe…

Crust

2 cups
crumbled Chocolate Wafer Cookies

4 Tbs.
Butter, melted

Cheesecake

2 8oz
packages of Cream Cheese, softened

1 Cup Sugar

1/2 Tsp.
Salt

1 Tsp.
Vanilla

2 Large
Eggs, room temperature

3/4 Cup
Sour Cream

3 Tbs.
Unsweetened Cocoa

Blueberry
Lavender Sauce

1 Jar
Blueberry Lavender Slow Jams

1 Cup Sour
Cream

Butter a
9-inch springform pan. Stir the
chocolate wafer crumbs, salt and melted butter together, making sure the crumbs
are coated evenly with the butter. Pour
the crumb/butter mixture into the spring form pan and pat into the bottom of
the pan and up the sides to create a crust.
Place a sheet of foil under the pan and form to the bottom and up the
sides. This will act as a barrier in case
any butter (and later batter) seeps through the bottom of the springform pan. Center the pan in the middle of the oven and
turn the oven to 350 degrees. Bake the
crust in the oven for 10 minutes and remove to cool.

Turn the
oven down to 325 degrees and boil 3 cups of water in a separate pan.

In a
separate bowl, whip the cream cheese on high for 3 minutes. Add the sugar and salt and cream the mixture
for another 3 minutes. Beat in the eggs
and vanilla until all ingredients are incorporated. Add the sour cream and mix at low speed for
another minute.

Scrape down
the sides of the bowl and make sure everything is mixed well.

In a separate bowl, add the cocoa powder and
1 and a half cups of the cheesecake mixture and mix well.

Add the plain
cheesecake mixture to the springform pan and dollop the chocolate mixture in an
tablespoons around the cake until you have none left. Take a butter knife and run it through the
cake, creating swirls of plain and chocolate cheesecake.

Place the pan in a larger roasting pan. Remove the boiling water from the stove and
carefully pour the water into the roasting pan so it reaches a little under
halfway up the side of the springform pan.

Place the
roasting pan in the oven and bake the cheesecake for 1 hour and 15
minutes. After 1 hour and 15 minutes, turn
the oven off and leave the oven door partially open, leaving the cheesecake in
the oven. The cheesecake should remain
in the cooling oven for 1 hour after which you can remove and leave at room
temperature to continue cooling for another hour. Place cheesecake in the refrigerator and
chill for 4 hours.

To make the
Blueberry Lavender Sauce, mix the sour cream and jar of Blueberry Lavender Slow
Jams in a bowl and chill. When you are
ready to serve the cheesecake, slice with a warm knife and drizzle the sauce
over the top. Voila!

Tuesday, December 4, 2012

The smooth creaminess of goat cheese pairs magnificently with the spicy cherry bomb peppers in Spicy Strawberry Bomb. Take this to your next holiday party for an impressive addition to the appetizer table.

Recipe…

16oz. Goat Cheese, softened

3 Tbs. Sour Cream

2 Tbs. Fresh Herbs (we used basil and rosemary), optional

1 Jar Slow Jams Spicy Strawberry Bomb Jam

½ Tbs. Olive Oil (or Cooking Spray)

Line a 1 Quart mixing bowl with plastic wrap and coat the inside of the bowl with olive oil (or use a cooking spray).

Using a mixer, beat the goat cheese, sour cream and fresh herbs until combined.

Beginning with the goat cheese mixture, layer ½ a cup of goat cheese on the bottom of the bowl.Press the mixture into the bottom so it is even.Take 1/3 cup of Spicy Strawberry Bomb Slow Jams and spread a layer over the goat cheese.Repeat with remaining layers, goat cheese, then jam, ending with goat cheese.

When you are finished layering the goat cheese and jam, fold the plastic wrap over the bomb and press firmly so the mixture molds firmly into the bowl.Chill the bomb for at least 2 hours (if you are pressed for time, you can place in the freezer for up to 1 hour).

When you are ready to unmold the bomb, carefully pull the mold out of the bowl and invert onto a plate. Unwrap the bomb, garnish with fresh herbs and serve with crackers or fresh baguette.

Monday, October 1, 2012

Fall is here and that means a return to rustic and hearty meals. Chef David Gilbert, of Forest Grill, shared his Pork Confit recipe which is the perfect autumnal dinner. Garnished with Spiced Apple Slow Jams, this dish will warm your heart and your soul!

1.Combine all the ingredients except the pork and the fat in a spice grinder and pulverize to a powder.

2.Rub the mixture evenly all over the meat. Place it in a nonreactive container, cover and refrigerate for 24 hours if you’re using pork shoulder pieces, 48 hours if you’re using pork loin.

3.Preheat the oven to 180 to 200 degrees F.

4.Rinse the pork under tepid water, wiping off all the seasonings, and dry thoroughly with paper towels. Submerge the meat in the rendered fat in a stockpot or dutch oven. The meat must be completely covered in fat. Bring the fat to a gentle simmer on the stovetop, then place the pot, uncovered, in the oven, and cook until fork-tender for 4 to 6 hours for a shoulder, 3 hours for loin.

5.Cool in the fat, then cover, making sure all the meat is submerged in the fat and refrigerate for at least 24 hours.

6.To serve, allow the pork to come to room temperature, remove from fat, and sauté over medium heat or roast at 425 degrees F. until hot.

1.Combine the fat and ¼ cup water in a heavy bottomed saucepan and set it over very low heat, uncovered, for several hours to render. The fat will liquefy and the water will evaporate, leaving pure fat. Don’t let the fat come to a boil or turn brown, or it will taste harsh.

2.Strain the fat through a sieve lined with cheesecloth. Let cool, then store covered in the refrigerator.